I have made this recipe for the last few years and everyone loves it. I forgot to put the velveeta in the first time and it turned out so good, so I jsut leave that out now. I usually make 2-3 batches of it because I'm always asked to make it for all the ThanksGiving get togethers. Thanks for a great recipe.

Reviewer:

I make a green bean casserole every year for my husband. And I found this one with the cheese sounds to good to be true. Can't wait to try this recipe out this year. I also use frozen green beans but I boil my green beans first until they are soft, drain the water of course and then add the rest of the ingredients to complete the casserole. My husband loves that the green beans are not crunchy and he can enjoy the dried onions on top. Which are suppose to be crunchy instead of the green beans.

Reviewer:

After reading the reviews, I opted not to put the Velveeta into the casserole, and it was still WAY too cheesy for our tastes. We couldn't taste the yummy mushroom soup or even the crispy onions. I did use canned green beans, but that is what I had, and that is what I've always used in my green bean casserole. Maybe this would be good as a main dish casserole with chicken and rice added. I think I'll stick to my regular green bean casserole that is on the back of French's Fried Onions. Thanks anyway.

Reviewer:

I have been making green bean casserole like this for years. It is requested for Thanksgiving and Christmas dinner every year. The only difference in this recipe from mine, is that I use pepperjack cheese for a little kick.

Reviewer:

I loved this green bean recipe! I made it for Thanksgiving and everybody loved them. I will be making this for Christmas too! I left out the processed cheese and just used shredded cheddar cheese. It was the perfect amount of cheese and cheesey taste. I couldn't imagine how this dish would taste with all the extra velveeta added...